Little boats of deliciousness.
Protein-packed with mock vegan ground beef and mung beans (or any other bean of your choosing).
Make-ahead alert: you can make these to enjoy for dinner, and save the rest for lunch the next day.
Don't have either vegan ground beef or cooked beans?
Not a problem: just one of the two will do.
We enjoyed our bell peppers with a side of this Mung Bean & Spinach Salad with Sweet Citrus Vinaigrette
... because when you have mung beans, you best be using 'em up! Am I right?
Pssst: if you don't have mung beans, use any other bean of your choosing!
Interested in more PUL salad recipes?
Click here to explore!
... and many more salad recipes to come :)
Protein-packed Vegan Stuffed Bell Peppers
▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free
Yield: 6 stuffed bell peppers
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
6 large bell peppers, any colour
1 tsp (5 mL) oil
1 medium yellow onion, chopped
3 cloves garlic, crushed
1.5 cups (175 g) vegan mock ground beef*
1 tsp (5 g) cumin
1 tsp (5 g) italian mix
1/2 (3 g) tsp turmeric
pepper and salt to taste
3/4 cup (170 g) meatless tomato pasta sauce
1.5 cup (300 g) cooked mung beans, or other preferred bean or lentil**
1.5 cup (300 g) cooked brown rice**
1/2 cup (100 g) chopped ripe olives of choice (I used green olives)
INGREDIENTS: Optional Garnish
Green onion, sliced into thin rings
Red onion, diced
Cut the bell peppers in half lengthwise and discard the seeds and membranes. Sprinkle the insides of the bell peppers lightly with salt.
In a pan on high heat, add the oil and onions and sauté until lightly browned, about 5 minutes, adding 2 Tbsp (30 mL) of water as needed to deglaze the pan. Then add the garlic and sauté for another 2 minutes.
Then add the ground beef and spices and cook for 2-3 minutes to allow the flavours to meld. Finally, stir in the pasta sauce, cooked brown rice, beans and olives.
Pre-heat the oven. Stuff the peppers with the rice mixture and place in a baking dish. Bake uncovered in 350 F/ 180 C oven for 30-40 minutes, depending on how roasted you like your bell peppers.
Serve with garnish of your choosing and enjoy!
*If you don’t have vegan ground beef, substitute for equal parts beans and rice.
** Made from cooking 3/4 cup (150 g) dry brown rice, and 3/4 cup (150 g) dry mung beans.
If cooking from dry beans, this is about 1 cup dry beans. If using canned chickpeas, this is the amount in a 500 g can.
Variations: add other vegetables of your choosing such as fresh tomato or corn.
Speed-it-up: using canned beans or substituting the rice for quinoa (if cooking the rice from dry) speeds up the process.
Storage: store in an air-tight container in the fridge for up to 4 days.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes